Pumpkin and Chestnut Risotto

The pumpkin and chestnuts make the risotto quite sweet, which is what makes it so perfect.
By Rikke Oestergaard

Pumpkin and Chestnut Risotto

I normally serve this risotto with a simple salad with a balsamic dressing. The pumpkin and chestnuts make the risotto quite sweet, which is what makes it so perfect for a cold autumn night – however, it does need the salty bacon and tangy dressing to balance the flavours! Enjoy!

Pumpkin and Chestnut Risotto
Prep Time
Cook Time
Total Time
The pumpkin and chestnuts make the risotto quite sweet, which is what makes it so perfect.
Recipe Type: Main
Serves: 3-4
  • 200 grams of amborio risotto rice
  • 1.2 liters of chicken stock (approx.)
  • 1 glass of dry white wine
  • 1 large onion
  • 1 clove of garlic
  • 2 tablespoon of coconut oil
  • 60 grams of grated Parmesan cheese + some for the table
  • 250 grams of fresh pumpkin
  • 15 chestnuts
  • 6-8 rashers of smoky bacon
  • 1 teaspoon of cayenne
  • 1 teaspoon of ground coriander
  • Salt and pepper for seasoning.
  1. Cut your chestnuts with a pair of scissors (as shown in the picture) and bake for approximately 30 min at 200C or until they open up themselves. Peel.
  2. Dice the pumpkin, rub the pieces in the cayenne and coriander as well as 1 tablespoon of coconut oil (you can easily use olive oil, I just prefer coconut in most of my food). Bake at 200C for 35 min or until soft.
  3. Dice onion and garlic and fry (in a tall edged pan) gently in the rest of the coconut oil until soft and clear – don’t let them take color. This will take approximately 5 minutes.
  4. Add the rice and let them toast with the onions for another couple of minutes. Add the white wine and let it boil till it is almost absorbed by the rice.
  5. Add chicken stock with a ladle gradually. Let the rice absorb the liquid whilst constantly stirring, then add more.
  6. When most of the stock has been added, taste the rice and check if they are cooked. You want them soft, but still with texture and a bit of bite.
  7. Take the pumpkin out of the oven, break up the chestnuts lightly and add them to the pan. Cover with bacon rashers and put back in the oven. Put the oven on grill or the highest setting and keep an eye on it. Take it out when the bacon is crispy.
  8. Mash the pumpkin with a fork. I like it when some of it is smooth and some is chunky.
  9. Turn of the heat on the risotto – first add the pumpkin and chestnuts and stir. Then add the Parmesan cheese. Season with salt and pepper if needed,
  10. Scoop into shallow bowls. Put the bacon rashers on top and serve whilst hot, with a bit of Parmesan on the side.

Rikke Oestergaard

As a Dane with an international outlook, Rikke's recipes covers every cuisine in the world, but with a classic, warming and clean Scandinavian twist. She cooks seasonal, organic and economical food, blogs at 02acres.com and believes she might have been born 50 years too late.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: